Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia
In this paper, the nutritional quality of cheese samples and cheese analogues was assessed throughout the fatty acid profile and lipid indices. The research included cheese analogues in which milk fat was completely replaced by vegetable fat with the addition of palm and coconut oil, as wel...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2022-01-01
|
| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2022/1450-71882253100D.pdf |
| _version_ | 1811179337430335488 |
|---|---|
| author | Đurović Ana D. Kravić Snežana Ž. Stojanović Zorica S. Iličić Mirela D. Kanurić Katarina G. Vukić Dajana V. Vukić Vladimir R. Degenek Jovana Đ. Ćurić Katarina S. |
| author_facet | Đurović Ana D. Kravić Snežana Ž. Stojanović Zorica S. Iličić Mirela D. Kanurić Katarina G. Vukić Dajana V. Vukić Vladimir R. Degenek Jovana Đ. Ćurić Katarina S. |
| author_sort | Đurović Ana D. |
| collection | DOAJ |
| description | In this paper, the nutritional quality of cheese samples and cheese analogues
was assessed throughout the fatty acid profile and lipid indices. The
research included cheese analogues in which milk fat was completely replaced
by vegetable fat with the addition of palm and coconut oil, as well as mixed
cheese analogues products, whose production was based on the use of palm
oil, milk protein and cheese. Fatty acid profile was analysed by gas
chromatography-mass spectrometry (GC-MS), while the atherogenic index,
thrombogenic index and hypocholesterolemic/hypercholesterolemic ratio were
calculated for the estimation of the lipid quality of the analysed samples.
GC-MS analysis revealed the presence of 29 fatty acids in the analysed
samples, among which dominated palmitic, stearic, oleic and linoleic fatty
acid. Samples of cheese analogues showed improved fatty acid composition
with a decreased content of saturated fatty acids and increased content of
unsaturated fatty acids (monounsaturated and ω6 fatty acids). Values of
atherogenic, thrombogenic indices and hypocholesterolemic/
hypercholesterolemic ratio (AI, TI and H/H) in the analysed samples varied
in the range 0.81-11.89, 1.64-5.22 and 0.14-1.31, respectively. Lower AI and
TI values accompanied by higher H/H values were observed for cheese
analogues obtained by partial or complete substitution of milk fat with palm
oil. Cheese analogue, in which production coconut oil completely replaced
milk fat, demonstrated unfavourable fatty acid content and accompanying
lipid indices, indicating the low nutritional quality of the specific
sample. |
| first_indexed | 2024-04-11T06:34:02Z |
| format | Article |
| id | doaj.art-a78804be05a945d2ac543e886d43fbbc |
| institution | Directory Open Access Journal |
| issn | 1450-7188 2406-095X |
| language | English |
| last_indexed | 2024-04-11T06:34:02Z |
| publishDate | 2022-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-a78804be05a945d2ac543e886d43fbbc2022-12-22T04:39:55ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882406-095X2022-01-0120225310010810.2298/APT2253100D1450-71882253100DAssessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of SerbiaĐurović Ana D.0https://orcid.org/0000-0002-3091-1898Kravić Snežana Ž.1https://orcid.org/0000-0003-4056-2000Stojanović Zorica S.2https://orcid.org/0000-0001-8892-3157Iličić Mirela D.3https://orcid.org/0000-0003-4762-2897Kanurić Katarina G.4Vukić Dajana V.5https://orcid.org/0000-0002-9768-1900Vukić Vladimir R.6https://orcid.org/0000-0002-5712-7251Degenek Jovana Đ.7https://orcid.org/0000-0003-4010-0041Ćurić Katarina S.8University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaIn this paper, the nutritional quality of cheese samples and cheese analogues was assessed throughout the fatty acid profile and lipid indices. The research included cheese analogues in which milk fat was completely replaced by vegetable fat with the addition of palm and coconut oil, as well as mixed cheese analogues products, whose production was based on the use of palm oil, milk protein and cheese. Fatty acid profile was analysed by gas chromatography-mass spectrometry (GC-MS), while the atherogenic index, thrombogenic index and hypocholesterolemic/hypercholesterolemic ratio were calculated for the estimation of the lipid quality of the analysed samples. GC-MS analysis revealed the presence of 29 fatty acids in the analysed samples, among which dominated palmitic, stearic, oleic and linoleic fatty acid. Samples of cheese analogues showed improved fatty acid composition with a decreased content of saturated fatty acids and increased content of unsaturated fatty acids (monounsaturated and ω6 fatty acids). Values of atherogenic, thrombogenic indices and hypocholesterolemic/ hypercholesterolemic ratio (AI, TI and H/H) in the analysed samples varied in the range 0.81-11.89, 1.64-5.22 and 0.14-1.31, respectively. Lower AI and TI values accompanied by higher H/H values were observed for cheese analogues obtained by partial or complete substitution of milk fat with palm oil. Cheese analogue, in which production coconut oil completely replaced milk fat, demonstrated unfavourable fatty acid content and accompanying lipid indices, indicating the low nutritional quality of the specific sample.http://www.doiserbia.nb.rs/img/doi/1450-7188/2022/1450-71882253100D.pdfcheesecheese analoguesfatty acid contentlipid indices. |
| spellingShingle | Đurović Ana D. Kravić Snežana Ž. Stojanović Zorica S. Iličić Mirela D. Kanurić Katarina G. Vukić Dajana V. Vukić Vladimir R. Degenek Jovana Đ. Ćurić Katarina S. Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia Acta Periodica Technologica cheese cheese analogues fatty acid content lipid indices. |
| title | Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia |
| title_full | Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia |
| title_fullStr | Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia |
| title_full_unstemmed | Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia |
| title_short | Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia |
| title_sort | assessment of nutritional quality of cheeses and cheese analogues on the market of the republic of serbia |
| topic | cheese cheese analogues fatty acid content lipid indices. |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2022/1450-71882253100D.pdf |
| work_keys_str_mv | AT đurovicanad assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT kravicsnezanaz assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT stojanoviczoricas assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT ilicicmirelad assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT kanurickatarinag assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT vukicdajanav assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT vukicvladimirr assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT degenekjovanađ assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia AT curickatarinas assessmentofnutritionalqualityofcheesesandcheeseanaloguesonthemarketoftherepublicofserbia |